Slow Cooker Chicken and Corn Chowder
This creamy, easy soup makes a simple weeknight meal prep. It starts with seared chicken and bacon that build flavor into the slow cooker soup from the get-go. Starchy potatoes and a splash of heavy cream at the end add smoothness!
Servings: 4
Equipment
- 1 7 QT Slow Cooker At least 6 quarts large, like this one: https://amzn.to/380kcip
Ingredients
- 6 strips bacon
- 1 pound boneless, skinless chicken thighs
- 1 large carrot diced
- 2 stalks celery stalk diced
- 3-4 large yellow potato diced
- 1 cup corn kernels
- 4 cloves garlic minced
- 4 cups chicken broth
- .5 cup heavy cream
Instructions
Prep Ahead:
- Cook the bacon and drain on a paper towel-lined plate.
- Cook the chicken in the leftover bacon grease and set aside to cool.
- Chop the vegetables and add to a large resealable bag or container.
- Chop the bacon and add to the vegetables.
- Add the chicken to the bag.
- Store in the fridge for up to 4 days, or the freezer for up to 4 months.
Prepare From Prepped:
- Combine the prepared ingredients with broth, or water if using bouillon, in the slow cooker and secure the lid.
- Cook for 6 hours on low, 4 hours in high, until the chicken shreds easily with a fork.
- Add the heavy cream and stir to combine, then cook a further 20 minutes on high with the lid off.
- Serve hot.
Make From Fresh:
- Cook the bacon in a large saute pan over medium heat until just slightly crispy. Remove and let drain on a paper towel-lined plate.
- In the leftover bacon grease, sear the chicken until it is browned on the outside and cooked through in the inside. Remove from the heat and let cool.
- Chop the bacon and vegetables and add to the slow cooker.
- Add the chicken and broth, and cover.
- Cook for 6 hours on low, 4 on high, until the chicken shreds easily.
- Add the heavy cream and stir to combine, then cook a further 20 minutes on high with the lid off.
- Serve hot.
Video
Notes
This creamy, simple recipe makes a great weeknight meal and it reheats for work-from-home lunches during the week, too.
I prefer using Yukon gold potatoes, but red potatoes are a good substitute also. Feel free to use frozen corn kernels, canned corn, or fresh corn- it all tastes and cooks up the same!
Searing the chicken and bacon beforehand adds a ton of extra flavor to this dish; I recommend searing the bacon first, then using the grease to quickly brown the chicken.
If you're prepping the ingredients and then holding them to cook later, you'll need to cook the chicken all the way through before letting it cool and then adding to the remaining ingredients.